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Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for 6-7 minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees.
Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4.
Transfer 5-6 balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for 2 minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough.
Typical values per item when made using specific products in recipe
Energy | 572kJ/ 138kcals |
|---|---|
Fat | 5.4g |
Saturated Fat | 3.2g |
Carbohydrates | 20.5g |
Sugars | 11.3g |
Fibre | 0.4g |
Protein | 1.7g |
Salt | 0.32g |
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